Southwest Sweet Potato Mac & Cheese
User Reviews
4.8
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
382 kcal
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Course
Main Course
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Cuisine
Vegan
Southwest Sweet Potato Mac & Cheese
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Sweet Potato Mac and Cheese is the perfect way to use up any leftover baked sweet potatoes you have on hand. This dairy-free version has a Southwestern flare, to help make it more of a complete meal, with black beans, green chilies, and a creamy sweet potato sauce.
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Ingredients
- 8 ounces Elbow Noodles
- 1 (15 oz.) can black beans , drained and rinsed
- 1 (15 oz.) can diced tomatoes , drained
- 1 (4 oz.) can diced green chilies
- fresh cilantro , for garnish
Sweet Potato Cheese Sauce
- ½ cup baked sweet potato (mashed)
- ¾ cup water
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt , plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Instructions
- In a large pot, bring 8 cups of water to a boil over high heat and add a tablespoon of salt. Once the water is boiling, add in the pasta and cook until it's tender, according to the directions on the package, about 7 to 10 minutes.
- While the pasta is cooking, make the sweet potato sauce by adding the potato, water, olive oil, nutritional yeast, lemon juice, salt, onion powder, chili powder, and cumin to a high-speed blender. Blend until very smooth, then set it aside.
- When the pasta is done cooking, drain it and set it aside. To the same large pot, add in the drained beans, tomatoes, and green chilies. (No need to drain the chilies.) Stir over medium-high heat until they are warm, then add in the cooked pasta, cheese sauce, and an extra ½ teaspoon of salt.
- Stir again until everything is piping hot, and adjust the seasoning to taste. I usually add another ½ teaspoon of salt, but the final flavor is up to you-- just don't be shy about the salt, if you want a flavorful dish. Serve with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 1 week. (They are even delicious chilled for a packed lunch!)
Equipments used:
Notes
- Nutrition information is for 1 of 4 servings. This information is automatically calculated, and is just an estimate, not a guarantee.
- To make this recipe gluten-free, be sure to use a gluten-free pasta.
- This recipe was updated in October 2022. For the original cheese sauce recipe, you can find it directly in the blog post under the printable recipe. (But this new version is better, so I hope you'll try it!)
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
72g
(24%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1115mg
(46%)
Potassium
796mg
(23%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
2565IU
(51%)
Vitamin C
18mg
(20%)
Calcium
104mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1115mg | 46% |
| Potassium | 796mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 2565IU | 51% |
| Vitamin C | 18mg | 20% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
81 reviews
Excellent
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